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Manuale di microbiologia predittiva pp 115–152Cite as

Modelli secondari per lo sviluppo microbico

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Part of the book series: Food ((FOOD))

Riassunto

Come già visto nel capitolo 2, le cinetiche di sviluppo dei microrganismi sono essenzialmente determinate dai fattori che caratterizzano l’ambiente in cui si trovano. Nel caso di un alimento, questi fattori possono essere definiti intrinseci (dipendenti dalle caratteristiche compositive del prodotto), estrinseci (determinati dalle modalità con cui il prodotto viene conservato), di processo (correlati alle tecnologie applicate durante la produzione) o impliciti (determinati dalle relazioni che si instaurano tra le popolazioni microbiche che colonizzano l’alimento).

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Authors
  1. Fausto Gardini
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  2. Eugenio Parente
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Editor information

Editors and Affiliations

  1. Dipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi di Bologna, Bologna, Italy

    Fausto Gardini

  2. Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy

    Eugenio Parente

  3. Istituto di Scienze dell’Alimentazione, CNR, Avellino, Italy

    Eugenio Parente

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Gardini, F., Parente, E. (2013). Modelli secondari per lo sviluppo microbico. In: Gardini, F., Parente, E. (eds) Manuale di microbiologia predittiva. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-5355-7_6

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